We call these freestyle fritters because once you’ve mastered the basic recipe and technique you can add in all sorts of different flavours or spices. They’re great as a light bite or part of a main meal. Served above with a Greek yoghurt and chilli oil dip.
Ingredients – Makes 6 small fritters (easily scaled up)
- 1 corn on the cob
- 1-2 spring onions, thinly sliced
- handful coriander, roughly chopped
- 1 medium egg, whisked
- 3 tablespoons gram flour
- salt and pepper
- Light olive oil for frying.
Method
1. Remove the outer layers of the sweetcorn, then remove all of the corn off the cob. To do this, even off the base of the corn, hold it up straight with the flat base on the chopping board, and using a sharp knife slice downwards just removing the kernels, it’s usually possible to do this in 4 slices, leaving you with a rectangular husk.
2. Bring a small saucepan of water to boil and blanch the kernels for 3 minutes. Drain and rinse with cold water.
3. Place the cool kernels in a medium bowl with the sliced raw spring onions, and chopped coriander, season with salt and pepper. Stir in the egg, then add enough gram flour so that the batter holds together as a thick paste. 3 tablespoons is usually enough.
4. Add around 4 tablespoons of light olive oil to a frying pan and when hot add in a heaped tablespoon of fritter batter at a time. Flip over when the underside is browned. They should take 2-3 minutes each side.